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Anthocyanins

Known as: Anthocyanin, Anthocyanins [Chemical/Ingredient] 
A group of FLAVONOIDS derived from FLAVONOLS, which lack the ketone oxygen at the 4-position. They are glycosylated versions of cyanidin… Expand
National Institutes of Health

Papers overview

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Review
2010
Review
2010
  • J. He, M. Giusti
  • Annual review of food science and technology
  • 2010
  • Corpus ID: 31843693
Anthocyanins are flavonoids in fruits and vegetables that render them vivid red to blue. To date, there have been more than 635… Expand
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Review
2009
Review
2009
Abstract Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours… Expand
Review
2008
Review
2008
Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables. The conjugated bonds in their structures… Expand
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Review
2008
Review
2008
Plant compounds that are perceived by humans to have color are generally referred to as 'pigments'. Their varied structures and… Expand
Review
2004
Review
2004
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such… Expand
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Review
2003
Review
2003
Anthocyanins are naturally occurring compounds that impart color to fruits, vegetables, and plants. They are probably the most… Expand
Review
2001
Review
2001
The role of flavonoids as the major red, blue, and purple pigments in plants has gained these secondary products a great deal of… Expand
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Highly Cited
1999
Highly Cited
1999
Abstract. The occurrence of malondialdehyde (MDA), a secondary end product of the oxidation of polyunsaturated fatty acids, is… Expand
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Highly Cited
1997
Highly Cited
1997
Anthocyanins are natural colorants belonging to the flavonoid family. They are widely distributed among flowers, fruits, and… Expand
Review
1995
Review
1995
Flavonoids represent a large class of secondary plant metabolites, of which anthocyanins are the most conspicuous class, dueto… Expand
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